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What do I eat for breakfast?

I mentioned a few posts back that I’m trying to eat protein-packed, inexpensive meals all day long. I love eating oatmeal in the morning, but have had to tweak the recipe so that I don’t feel hungry soon after. I got the idea from Sprint 2 the Table to add TVP to my oatmeal for low-calorie, high-protein breakfast. TVP, or Textured Vegetable Protein, is dehydrated soy protein crumbles. If you’re a habitual oatmeal eater, and are familiar with the taste/smell of TVP already, this might taste a bit weird to you at first, so start by adding lots of fruit and spices (frozen blueberries are excellent). I found after a week or so of this, I got used to the taste. Mrs. Minty, wo doesn’t have oatmeal as often, didn’t even notice the addition when I made her a bowl of steel cut oats plus TVP.

Note: you can use rolled oats instead, but I find steel cut ones have a closer texture to the TVP and so everything blends together nicely.

While I won’t assume you’re incapable of figuring out how to make oatmeal, I’m going to post how I make it in case you’re curious:

Ingredients:

3 Tbsp steel-cut oats

1 c water

1/4 c TVP

pinch of salt

2 Tbsp ground flax seed

shake of cinnamon and nutmeg

1. Combine the steel-cut oats and water in a small pot. Bring to a simmer.
2. Simmer for 10-15 muntes, until the oats are tender.
3. Add the remaining ingredients. Cool until the water is absorbed and the TVP is soft, 2-5 minutes. Stir frequently. You may need to add more water to prevent the oats from sticking to the pot.
4. Serve with fruit (in the photo above I have added a chopped apple), brown sugar, and almond milk.

This is also pretty good made the night before and heated up at work the next morning.

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[…] to improve my early-morning preparedness. For three breakfasts this week, I made a big batch of high-protein oatmeal that I’ll keep in the fridge and reheat before eating. For two other meals, I’ll make […]